about

About the Post Punk Kitchen

The PPK was created by me, Isa Chandra Moskowitz, in my cramped Brooklyn kitchen in 2003. The idea was simple: a fun cooking show to give vegans something to watch. And, hey, let’s throw some bands in. We also started a website (this website!) to support the show and to foster a vegan cooking and baking community, where we could submit recipes, share ideas and maybe gossip a little bit.

I tricked my pal Terry Hope Romero into co-hosting the show with me. We were friends from around the punk scene, and I always loved the sushi and tamales she would bring to potlucks. Plus, she looks like an ewok and that makes for good TV. We filmed a show with the help of a few friends and neighbors and it was like a big block of tofu dropped on the head of society. The world hasn’t been the same since! Well, the vegan world anyway. Everything else is pretty much the same.

There were a total of 6 shows filmed, but 2 of them have been lost to the sands of time. Maybe someday those lost episodes will resurface and the future world will have no idea what to make of them. In the meantime, you can watch some of the old episodes.

A million things got in the way, and the PPK cooking show hiatus turned from months to years. But the website lived on! The PPK message boards became a bustling metropolis, and my blog was updated all the time. And so the internet was happy.

Terry and I also started writing cookbooks! You can read about the books here. We got all famous and stuff. Now we are invited to speak to the masses and show them how to make waffles. Check out our media page for more blah blah blah on how awesome we are.

These days, The Post Punk Kitchen is really about the community. Will anyone ever make figure out how to do a home-baked vegan meringue? If it’s going to happen, we’re pretty sure it’s going to happen at the PPK.

About Isa Chandra Moskowitz

I’m not going to write this in third person because really, it’s me writing it!

The most important things to know about me: I was born and raised in Brooklyn, I love cats and I love to feed people, myself included. I’m a cooking show addict and I also love the Golden Girls. I try to parlay my love for the kitchen into my love for social justice whenever possible. I’m a strong believer in baketivism. Bake sales, benefit dinners, or outreach via cupcakes, I believe that tastebuds are the perfect vehicle for change.

I’ve been writing cookbooks since 2005. I also do the food photography for the books and I love it.

I started cooking when I went vegetarian as a teenager. The first vegan cookbook I ever cooked from was the Tofu Cookery, by Louise Hagler. It was a really important cookbook for my family, because we never really cooked together before that. We’d make Barbeque Tofu, or Tofu Balls And Spaghetti, and it really brought us closer. It was then that my love of cookbooks began!

My friends and I also formed a kitchen posse. We cooked for any old reason: birthdays, holidays, road trips, touring bands. We’d stay up all night making an elaborate seitan roast, wake up in the afternoon and make pancakes, go to an anti-fur demonstration then start all over again!

People often ask if I’m self-taught, and I guess that, yes, technically I’m self-taught. But really I’ve picked things up from all of the awesome and skilled people I’ve worked alongside over the years. From the guy at Food Not Bombs who showed me how to slice 10 pounds of broccoli in under 10 minutes, to the prep cook at a Brooklyn restaurant where I was a waitress who taught me to slice onions – the world has been my cooking school. And sometimes I’m just plain spying – like in my twenties when my roommate would make her secret maple potatoes and I would pretend to talk to her about some guy, but really I would be stealing all of her potato knowledge.

It’s been over 20 years since I formed that first tofuball and I’ve never looked back. I’m so ecstatic to see vegan cooking gaining ground every day, one potluck at a time. It’s been awesome to be a part of it. Even so, my mom and sister and I still make those same tofuballs. Some things never change!